Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q2
The Role of Roasting on Changes in Oil Contents, Bioactive Properties, Polyphenol Contents and Fatty Acid Profiles of Turpentine (Pistacia terebinthus L.) Fruit and Oils
Journal of Oleo Science · Ocak 2025
YÖKSİS Kayıtları
The Role of Roasting on Changes in Oil Contents, Bioactive Properties, Polyphenol Contents and Fatty Acid Profiles of Turpentine (<i>Pistacia terebinthus</i> L.) Fruit and Oils
Journal of Oleo Science · 2025 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Effect of the Harvest Time on Oil Yield, Fatty Acid,Tocopherol and Sterol Contents of DevelopingAlmond and Walnut Kernels
2018 ISSN: 1345-8957 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The Effect of Different Solvent Types and Extraction Methods on Oil Yields and Fatty Acid Composition of Safflower Seed
2019 ISSN: 1345-8957 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils
2019 ISSN: 1345-8957 SCI-Expanded
Doç. Dr. NURHAN USLU →
Phenolic Compounds, Antioxidant Activity and Fatty
Acid Composition of Roasted Alyanak Apricot Kernel
2021 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Investigation of the Potential Use, Phytochemical
and Element Contents of Acacia Plant Seeds Grown
in Wild Form, Considered as Environmental Waste
2021 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Changes in Fatty Acid, Tocopherol and Sterol
Contents of Oils Extracted from Several Vegetable
Seeds
2021 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of Maturing Stages on Bioactive Properties, Fatty Acid Compositions, and Phenolic Compounds of Peanut (Arachis hypogaea L.) Kernels Harvested at Different Harvest Times
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Influence of Drying Methods on Bioactive Properties,Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Tocopherol Contents of Pulp Oils Extracted from Ripe and Unripe Avocado Fruits Dried by Different Drying Systems
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Investigation of the Potential Use, Phytochemical and Element Contents of Acacia Plant Seeds Grown in Wild Form, Considered as Environmental Waste
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
The Effect of Plant Essential Oil and Extracts on Fatty Acid Profile of Virgin Olive Oil Stored in Different Packaging Materials
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel
2021 ISSN: 1345-8957 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels
2024 ISSN: 1345-8957 SCI-Expanded
Doç. Dr. NURHAN USLU →
The Effect of Roasting on Bioactive Properties , Phenolic Compounds and Fatty Acid Profiles of Pumpkin ( Cucurbita spp.) Seeds
2024 ISSN: 1345-8957 SCI-Expanded
Doç. Dr. NURHAN USLU →
The Role of Heating Treatments on Bioactive Compounds, Fatty Acid Compositions, Phenolic Compounds and Mineral Contents of Peanut Kernels
2024 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
The Effect of Roasting on Bioactive Properties, Phenolic Compounds and Fatty Acid Profiles of Pumpkin (<i>Cucurbita</i> spp.) Seeds
2024 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels
2024 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
In vitro Antioxidant and Antibacterial Activities, Bioactive Compounds, Organic Acids, Sugars, Micro- and Macro-elements of Aquilaria agallocha Root Organic Extracts
2025 ISSN: 1345-8957 SCI-Expanded Q3
Dr. Öğr. Üyesi HATİCE FEYZA AKBULUT →
The Role of Roasting on Changes in Oil Contents, Bioactive Properties, Polyphenol Contents and Fatty Acid Profiles of Turpentine (<i>Pistacia terebinthus</i> L.) Fruit and Oils
2025 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat
2025 ISSN: 1345-8957 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
Dergi
Journal of Oleo Science
ISSN13458957
Yayın TarihiOcak 2025
Cilt / Sayfa74 · 251-259
Scopus ID2-s2.0-86000228130
Erişim🔓 Açık Erişim
Özet
In this study, the fluctuations in the oil content, total phenol, total flavonoid, radical scavenging capacity, phenolic constituent profiles and fatty acids of turpentine fruits during roasting of turpentine fruits and oils in the oven and microwave treatments were revealed. Total phenolic amounts of turpentine fruit and oils varied between 153.57 (oven) and 197.86 mgGAE/100 g (control) to 17.68 (control) and 30.65 mg GAE/100 g (oven), respectively. Total flavonoid values of the turpentine fruit and oils were Bioactive properties *Antioxidant activity *Total phenolic content *Total flavonoid content Phenolics *Quercetin *Rutin *Catechin *3,4-dihydroxybenzoic acid 5.0 characterized to be between 370.36 (microwave) and 567.50uV(x10,000) Fatty Acids *Oleic 4.0Chromatogram *Linoleic 3.0 *Palmitic *Stearic mg/100 g (control) to 89.64 (oven) and 227.50 mg/100 g 2.0 1.0 (microwave), respectively. While quercetin values of the 0.0 0 10 20 30 40 min turpentine fruits change between 171.73 (oven) and 330.88 mg/100 g (control), rutin amounts of fruits were defined to be between 3.66 (oven) and 10.00 mg/100 g (control). Catechin amounts of the turpentine fruits roasted in oven and microwave were specified to be between 3.42 (microwave) and 13.69 mg/100 g (oven). Oleic and linoleic acid contents of the oils extracted from raw and roasted turpentine fruits were assessed to be between 50.19 (oven) and 51.30% (control) to 22.89 (control) and 23.39% (oven), respectively. As a result, the phenolic components of turpentine oils were generally higher than those of turpentine fruits.
Yazarlar (5)
1
Isam A.Mohamed Ahmed
2
Fahad AlJuhaimi
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Emad Karrar
Anahtar Kelimeler
antioxidant activity
fatty acids
flavonoid
polyphenols
P. terebintus
Kurumlar
Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Oleo Science
Q2
OA
SJR Skoru0,415
H-Index64
YayıncıJapan Oil Chemists Society
ÜlkeJapan
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q3)
Medicine (miscellaneous) (Q3)
Metrikler
4
Atıf
5
Yazar
5
Anahtar Kelime